Famous Loose Leaf Scones Recipe

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This recipe for Famous Loose Leaf Scones, by Erica Weaver, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Preheat oven to about 425 degree. Grease pan (chill for best release results).Whisk together all dry ingredients.Cut cold butter into mix with pastry blender to the size of peas (you can also put it in a food processor and pulse until it reaches pea size).Add milk and combine carefully with rubber spatula. Do not over mix, but be sure to mix thoroughly and then give a few more stirs. Dough will be sticky. If you over mix dough your scones will turn out a little tough. Scoop two into each section of pan. You do not need to spread out the dough, however blend the two scoops together a little. Divide any dough you might have left over.

Bake for 12 to 15 minutes. Depends on you oven. Look for a nice golden color on top.

Cool about 15 minutes or until you can handle without getting burned fingers. Turn upside down and shake shake shake to release. If scones do not come on out you can pry them carefully.

Can be frozen. Store in plastic bag. Keep buttermilk scones in fridge.

Now you can make any type you dare to dream up. Below are a few suggestions, keeping in mind you can always alter a bit here and there to taste. You can use any dried fruit such as dried cherries, raisins, cranberries, or apricots(about ˝ cup or more to taste). You can also use extracts such as orange, lemon, or maple (about1 tsp).

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